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- Batter Ingredients
- 1/2 cup milk
- 1 Tbsp. sour cream
- 2 Tbsp. melted butter
- 1/2 tsp. vanilla extract
- 2 eggs
- 2/3 cup flour
- 1 Tbsp. sugar
- 1/2 Tbsp. baking powder
- Filling Ingredients
- 1-1/2 cups ricotta
- 4 oz. cream cheese
- 1 egg
- 3 Tbsp. sugar
- 1/2 Tbsp. lemon zest
- 1 Tbsp. lemon juice
- 1/4 tsp. vanilla extract
- 1/2 tsp. salt
- Sauce Ingredients
- This is up to you. If you want to make your own, then try 2/3 cup fresh fruit mixed in a saucepan with 2/3 cup sugar. Bring to a boil and let simmer 5-10 minutes. Or use syrup. Or use something you’ve picked up from the store, or from a friend. It’s all good!
Preheat oven to 350 degrees F. Prepare a 9×9″ baking dish with non-stick spray or by greasing.
Place the batter ingredients into a blender or food processor and blend until smooth. Pour half the batter into the prepared baking dish and bake at 350 degrees for about 10 minutes, until set.
Meanwhile, in a large bowl, whisk together ricotta, cream cheese, egg, and sugar. Add lemon zest, lemon juice, vanilla, and salt. Mix until thoroughly combined. Spread the cheese filling over the baked batter in the dish. Very carefully spread the remaining batter evenly over the cheese filling to cover.
Bake at 350 degrees for 35 to 40 minutes, until the top is golden and the filling nearly set. Remove from oven and let stand 10-15 minutes. Cut the blintz into squares and serve warm with your favorite sauce over the top. The sauce I used for the top photograph is rhubarb. Yummy! Serves 6-9.
NOTES: This recipe is based upon one by Ina Garten. I halved it because there are only two of us. I’ve made it with many different kinds of fruit sauce. Baking is so much easier (for me) than making crepes and filling and sauce.
- Crust Ingredients
- 1 cup crushed graham crackers (gluten-free is fine)
- 1/4 cup sugar
- 1/4 cup melted butter
- Filling Ingredients
- 3/4 cup sugar
- 1/2 cup cocoa
- 1 tsp. vanilla
- 2 eggs
- 1 lb. cream cheese, room temperature
- Topping Ingredients
- 1 cup sour cream
- 3 Tbsp. sugar
- 1 tsp. vanilla
Grease or spray a 9″ springform pan with non-stick. Line the bottom with parchment. Preheat oven to 375 degrees F.
Mix together graham cracker crumbs, sugar and melted butter. Spoon in to prepared pan and press firmly into the bottom with the back of a spoon.
In a food processor, place sugar, cocoa, vanilla, and eggs. Whir until mixed. Cut the cream cheese into chunks and place into the food processor. Process until it is well mixed and smooth, stopping to scrape down the sides frequently. Dollop atop the graham cracker crust and smooth the top with a rubber scraper or spatula. Bake at 375 degrees F for 20-30 minutes. It should be set, but the center will still be a darker color.
While that is baking, stir together the topping ingredients. Remove the cake from the oven and spread the topping ingredients over the chocolate filling. Return to the oven for 10-20 minutes until topping loses most of its shine. Remove from oven and let it cool to room temperature.
Open springform and lift cheesecake to remove parchment paper. Slide onto serving plate. Serve at room temperature or chilled.
NOTES: If you use gluten-free graham crackers, this is a gluten-free dessert.
Foods Passion 